Coconut Free Vanilla Bean Syrup
Vanilla syrup sounds simple, but the difference between a store-bought bottle and one made with a real vanilla bean is genuinely hard to overstate. Many commercial syrups sneak in coconut-derived sweeteners, coconut sugar, or MCT oil to bulk out the flavor — so checking labels can feel like a full-time job. This version keeps things beautifully clean: just water, honey, and a whole vanilla bean, split and steeped until every last seed has done its work. The result is a warm, floral syrup with real depth that you can drizzle over pancakes, stir into coffee, or swirl into cocktails without a second thought. Honey gives it a slightly richer body than plain sugar syrup, and the gentle simmer lets the vanilla infuse slowly so nothing gets lost. It comes together in under fifteen minutes and keeps in the fridge for two weeks, which means you'll always have something special on hand.
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Learn more →Ingredients
8 servings
- ½ cup water
- ¼ cup honey
- 1 vanilla bean, split lengthwise and seeds scraped
Instructions
- 1
Combine the water and honey in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes.
- 2
Add the vanilla bean pod and scraped seeds to the saucepan. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the syrup is slightly thickened and coats the back of a spoon, about 6–8 minutes. Watch the heat — honey syrups can bubble up quickly.
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